摘要
水酶法提油是一种绿色环保的油脂提取方法,可以同时实现油脂和蛋白质的提取,但是在提取过程中容易产生稳定的乳状液,严重限制了水酶法提油在工业上的应用。以高油酸花生为原料,采用4种不同的破乳方法(物理法、化学法、酶法、盐法辅助微波)对水酶法提油过程中产生的乳状液的破乳效果进行了对比。结果表明:CaCl2辅助微波破乳具有最好的破乳效果,在390 W、30 s的条件下,破乳率达到(91.87±1.90)%。此外,对4种破乳方法提取的花生油的脂肪酸组成和品质进行了研究,发现花生油的脂肪酸组成无明显差异,且CaCl2辅助微波破乳提取的花生油品质优于常规加热破乳油。
Aqueous enzymatic extraction(AEE)is an environmental-friendly edible-oil-extraction process which can extract edible protein and oil simultaneously.However,a stable emulsion is often formed during the AEE process,which seriously limits the large-scale industry applications of AEE.In this study,high-oleic peanut was used as raw material,and the effect of different demulsification methods on the emulsion was compared and investigated.The results showed that the best demulsification effect was obtained using CaCl 2 assisted microwave demulsification.Under the conditions of 390 W and 2 min,the demulsification ratio reached(91.87±1.90)%.The fatty acid composition and the quality of peanut oil prepared by four different demulsification methods were also evaluated.Results showed that no significant difference was found among the fatty acid composition of the oils extracted by the four methods;and the quality of oils obtained by a salt-assisted microwave demulsification method was better than that of oil extracted by the conventional heating demulsification.
作者
肖冰
刘伟
XIAO Bing;LIU Wei(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2019年第5期7-12,共6页
Journal of Henan University of Technology：Natural Science Edition
基金
河南省自然科学基金重点项目(1623004110046)
关键词
水酶法
花生油
乳状液
破乳
盐法辅助微波
aqueous enzymatic method
peanut oil
emulsion
demulsification
salt-assisted microwave
